Ingredients

The following ingredients have 4 Servings
  • 2 pounds venison steak ((steak from the hind quarter or shoulder recommended))
  • 1/2 cup cooking oil
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt ((plus more for seasoning venison))
  • 1 teaspoon ground black pepper ((plus more for seasoning venison))
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup flour
  • 1/4 cup butter
  • 2 cups milk
  • fresh ground pepper ((to taste))
  • salt ((to taste))

Instruction

  • Cut venison steaks into individual portions, approximately 1/4 - 1/3 pound each. Pound flat and tenderize with a meat mallet.
  • Season venison with salt and pepper.
  • Set up your dredging station by mixing the wet batter ingredients (buttermilk and eggs) together in a dish, and combine all of the remaining dry ingredients (flour, baking soda, baking powder, and seasonings) in a separate dish.
  • Dredge the venison in the dry mixture, and shake off any excess. Then dredge in the wet mixture, letting any excess drain off. Finally, return the venison to the dry mixture for a final coating. Set breaded venison on a wire rack while breading the remainder and preparing to fry.
  • Add cooking oil to a 9" skillet and bring oil to 325 degrees. Add breaded venison, working in batches as needed, and fry for 3-4 minutes per side until golden brown. Add more oil for each batch if needed.
  • Remove fried venison from oil and let drain on a clean wire rack.